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The first thing I noticed was that tingly numbing kick from the Sichuan peppercorns hitting right after the citrus brightness—it’s a whole journey on a simple fried egg. I’ve been shaking it on roasted veggies and even popcorn, and that savory base ties everything together without needing anything e

I cracked open the jar expecting just salt, but the first bite gave me that classic Sichuan tingle with a bright citrus finish. It’s already on my eggs and roasted chicken every day.